An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.
4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
How to Make It
Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.
I feel a little off-base in grading this. We used only the basic idea, but changed to pork tenderloin, hammered to a 1/2 inch and then filled with the filling. We baked, and then served with fettuccine noodles, sauce, and spinach. It is delicious!
Instead of pounding the chicken, I cut a slit in each chicken breast and put the cheese mixture in that way. I cooked them about 35 minutes instead of 25, and they were done perfectly. I served the chicken and sauce over whole wheat spaghetti, and it was good--a simple, tasty recipe, definitely a keeper.
I have made this for company several times. It is easy and outstanding. You can even roll up the chicken and refrigerate it a few hours in advance or overnight before you cook it in the marinara. A high quality marinara with lots of garlic makes a big difference.
My family loved this! I loved how easy it was- flatten chicken, rub goat cheese on, add some spices, roll up and drop in pan with spaghetti sauce!
I forgot to use the toothpicks, but it didn't seem to matter. I did use fresh basil and real garlic- added a couple extra whole cloves to the sauce because we are real big roasted garlic fans! It was yummy spread on the crusty bread we served with it and pasta. I will defiantly be making this one again!